Sheet Pan Black Bean Tacos
Crispy oven-baked black beans seasoned with bold taco spices roast alongside sweet corn and diced peppers for a vibrant and satisfying vegetarian taco filling. These colorful and flavorful sheet pan tacos prove that you do not need meat to make a hearty and crowd-pleasing dinner.
Spiced black beans and roasted vegetables make a hearty and colorful vegetarian taco filling cooked entirely on one sheet pan.
Nutrition per serving
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Instructions
Dry the Beans
Preheat oven to 425 degrees F and line a sheet pan with parchment paper. Spread the drained and rinsed black beans on a clean kitchen towel and pat them very dry. This is the most important step for getting them to crisp up rather than turn mushy.
Season and Spread
Transfer the dried beans, thawed corn, and diced red pepper to the sheet pan. Drizzle with olive oil, sprinkle with taco seasoning, and toss everything to coat evenly. Spread the mixture into a single flat layer across the entire pan.
Roast Until Crispy
Roast at 425 degrees F for 18 to 20 minutes, stirring once halfway through, until the black beans are slightly crispy on the outside and the corn and peppers have developed some caramelized edges.
Build Your Tacos
Warm the corn tortillas directly over a gas burner or in a dry skillet for 30 seconds per side. Build your tacos with the roasted bean and vegetable mixture topped with your favorites like avocado, shredded cabbage, lime crema, and fresh cilantro.
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